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hyper-realistic photo of a slice of blueberry pie on a white ceramic dessert plate, a silver fork lifting a bite that has been clearly removed from the front tip of the slice, a visible missing bite mark left in the pie slice on the plate, broken flaky crust edges where the bite was taken, thick glossy blueberry filling with visible whole berries, a few crumbs and a small smear of blueberry juice on the plate, bright white marble countertop, bright white kitchen, soft natural window light, crisp editorial food photography, realistic textures, no people, no text, no logo, no watermark

Blueberry Pie

InsiderMama.com
This blueberry pie has a flaky buttery crust and a thick berry filling with bright lemon and vanilla. Give it time to cool, and the slices come out clean, glossy, and packed with whole blueberries.
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Prep Time 1 hour 40 minutes
Cook Time 1 hour
Cooling Time 4 hours
Servings 8

Ingredients
  

Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter very cold and cubed
  • 6 to 8 tablespoons ice water

Filling

  • 6 cups fresh blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter cut into small pieces

Top

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar optional

Instructions
 

  • Whisk the flour, sugar, and salt in a large bowl.
  • Cut in the cold butter until pea-size pieces remain.
  • Add ice water, one tablespoon at a time.
  • Mix just until the dough holds when pressed.
  • Divide the dough into two discs.
  • Wrap both discs and chill for at least 1 hour.
  • Add the blueberries to a large bowl.
  • Stir together both sugars, cornstarch, salt, and cinnamon.
  • Pour that mixture over the berries.
  • Add lemon juice, lemon zest, and vanilla.
  • Toss gently until the berries look evenly coated.
  • Roll one dough disc into a 12-inch circle.
  • Fit it into a 9-inch pie dish.
  • Spoon in the filling and scrape in all the juices.
  • Dot the top with the small butter pieces.
  • Roll the second dough disc into another circle.
  • Lay it over the top, then trim and crimp the edges.
  • Cut vents in the top crust.
  • Whisk the egg with the water, then brush it over the top.
  • Sprinkle on coarse sugar, if using.
  • Chill the assembled pie for 15 minutes.
  • Start the pie at 425°F.
  • Bake it for 20 minutes to set the crust and get things moving.
  • Then reduce the oven to 375°F and keep baking for 40 to 50 minutes.
  • Put the pie on a sheet pan if you can.
  • If the edges brown too fast, tent them loosely with foil.
  • Let it cool at least 4 hours before slicing.